200g/7oz frozen raspberries
2 x 175g vegan raspberry jelly pots
1 tbsp caster sugar (or the frosting from the sponge cakes)
vegan sprinkles or glac茅 cherries and flaked almonds, to decorate
1 tsp vanilla extract
250ml/9fl oz whippable plant-based cream
525g/1lb 3oz ready-made plant-based custard
180g packet vegan sponge cakes (any icing or frosting removed and set aside)